Meringue à la Mousse au Chocolat

Meringue à la Mousse
au Chocolat
Sarah Petro-Roy
Catherine Pressimone
Origins: Mousse
• The exact date is unknown, but the French
have been cooking with chocolate since
it was brought to them by the Spanish,
whom got the cocoa beans from their
colonies in the 17th century
• Mousse was first made in France in the mid 18th
• The first documented chocolate mousse
recipe was made in the USA at
Madison Square Garden
during a food exposition in
• The Boston Daily Globe was
one of the first to ever print
a mousse recipe in 1897, but
back then the recipe made
a custard-y creation
• Making mousse used to be very taxing,
which is why mousse has gained
popularity thanks to the invention of
the electric mixer
• Chocolate Mousse is traditionally
made with dark or semi-sweet
chocolate, but in 1977 chef Michel
Fitoussi created some with
white chocolate that became
a huge fad for the 70s
• Mousse has become so popular that,
today, there is an entire
Chocolate Mousse Baker and
Confectionary in Barryville,
NY and another bakery in
Greenville, SC
Origins: Meringue
• Meringue thought to be the work
of Gasparini, a Swiss pastry chef
• There is some controversy over
the actual creator, since it has
been disputed by some that the
real inventor is Francois Massialot,
who was the first to ever print the
recipe in his cookbook in the 1600s
• Massialot was one of the most
popular French chefs of all time,
since he was the chef for many
French nobles, including Marquis de
Louvois, Philippe 1, and Philippe II
Related History: Pavlova
• Meringue has been associated with
Pavlova, a dessert that consists of a
meringue crust topped with whipped
• The Pavlova was thought to have
been invented in either Australia or
New Zealand around the year 1926
• Pavlova is believed to be named after
a ballerina, Anna Matveyevna Pavlova,
whom was very famous in New Zealand
and Australia around the time when
the Pavlova was thought to have been
• Meringue
– 4 egg whites
– 1 cup granulated
– ¼ tsp cream of
• Mousse
– 12 oz. semi-sweet
– 4 egg yolks
– 4 egg whites
– 1 whole egg
– 2 ½ cups heavy cream
1) Preheat the
oven to 275
degrees. Beat
egg whites until
stiff, gradually
adding sugar
and cream of
2) Spoon the mix
onto a greased
baking sheet.
Make 18, ¼ cup
mounds and use
a spoon to flatten
and make an
indentation in the
middle of each.
3) Once shaped,
put the two
sheets in the oven
for 45 minutes to
an hour. Remove
from oven and
place on racks to
4) Beat egg
whites in a glass
or steel bowl
until stiff. In a
separate bowl,
beat 2 cups of
cream until it
turns very thick.
5) Melt all of the
chocolate, either in
morsels or cut into
small pieces, in a
double boiler. You
can use a pot and
glass bowl as a
double boiler.
6) Once melted,
remove the
chocolate from
the heat and mix
in the whole egg
and the 4 yolks.
Fold mixture into
whipped cream
and foamed eggs.
7) Spoon about 2 to
3 tablespoons of
chocolate mousse
onto each
meringue bowl.
Whip the
remaining ½ cup
cream and garnish.
Refrigerate for 3
hours or up to 2
"7 Top French Chefs of All Time." Made in Cantal. 2011. Web. 16 Feb. 2012.
"Chocolate Mousse in a Meringue Shell." FOURnet Information Network, 2012.
Web. 4 Feb. 2012. <>.
"Chocolate Mousse (Mousse Au Chocolat) Ingredients, Tips and History." Food Worldwide Free Recipes and Food Articles - International Cuisine. Web. 04 Feb. 2012.
"Easter Meringue Cups Recipe." Taste Of Home. Simple & Delicious Magazine, Mar. 2006.
Web. 04 Feb. 2012. <>.
McFarlane, Sharifa. "History of Meringue." Experts Column: Where Information Becomes
Insight. 25 Sept. 2011. Web. 16 Feb. 2012. <>.
Stradley, Linda. "Pavlova, History of Pavlova, Anna Pavlova, Meringue Dessert." What's
Cooking America. 2004. Web. 16 Feb. 2012.
"The History of Chocolate Mousse." Extreme Chocolate. Lanford Inc. Web. 04 Feb. 2012.

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